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(1)
20 minutes
Prep: 20 minutes
Cook: 0 minutes
67 calories per serving view nutrition facts
4 servings
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| 1 | each | cucumbers | seedless |
| 1/2 | each | pineapple, fresh | fresh |
| 1 | each | onion | red |
| 1 | each | watercress | bunch |
| 1/4 | cup | lemon juice | |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | sugar | |
| 1/4 | teaspoon | chili sauce | chinese style |
| 2 | tablespoons | mint | fresh, chopped |
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4 inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2 inch slices.
Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. In another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter.
I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)
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| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 460mg | 19% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 9% |
| Sugars 11.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 6% | Vitamin C | 55% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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